Real Recipes From Real Home Cooks ®

pimento cheese au gratin potatoes

★★★★★ 2
a recipe by
Mary Beam
Westbrook, ME

Made these today to go with Mary's MMMM Meatloaf from this site. Creamy deliciousness.

★★★★★ 2
serves 6
prep time 15 Min
cook time 45 Min

Ingredients For pimento cheese au gratin potatoes

  • 1 1/2 lb
    yukon gold potatoes
  • 3 tsp
    kosher salt
  • 3/4 c
    heavy cream
  • 3
    shallots diced
  • 1/4 tsp
    red pepper flakes
  • 1/2 tsp
    freshly ground pepper
  • 9 oz
    jar roasted red peppers
  • 2 Tbsp
    liquid from the red peppers
  • 2 c
    grated extra sharp cheddar

How To Make pimento cheese au gratin potatoes

  • 1
    Pre-heat oven to 375 degrees. Heat a medium pot of water, seasoned with tsp of the salt to boiling.
  • 2
    Drop the potatoes in, that have been peeled and sliced to approximate 1/4 inch slices.
  • 3
    Cook potatoes for about 10 minutes. Remove and drain.
  • 4
    In a sauce pan, heat the cream, shallots, red pepper flakes, 1 tsp salt, black pepper, 7 the 2 tbl of roasted red pepper juice until it turns a pale pink. About 2 minutes.
  • 5
    Add 1 cup of cheddar to the sauce pan and cook for about another 2 minutes, then remove from heat.
  • 6
    In a buttered casserole dish, layer the potatoes, then strips of roasted red peppers until all used. I got 3 layers in a 9 x 13 pan.
  • 7
    Pour the cream sauce over the potatoes and red peppers.
  • 8
    Cover with foil and bake for about 30 minutes.
  • 9
    Remove the foil. Sprinkle the remaining cup of cheddar over the top and cook for about another 15 minutes, until cheese is slightly brown and bubbly.

Categories & Tags for Pimento Cheese Au Gratin Potatoes: